Cody Casey
Country fried steak is a Southern staple that is often confused with chicken-fried steak. While the two are similar, country-fried steak is typically served with brown gravy and onions, and chicken-fried steak is served with cream gravy. To make either of these dishes, you'll need to deep fry your steaks. But how long do you fry them for? Well, the answer depends on the temperature of your oil. If your oil is at 350°F, your steaks will take about two minutes per side. If your oil is at 325°F, your steaks will take between three and five minutes per side.
Characteristics and Values Table for Country Fried Steak in a Deep Fryer
| Characteristics | Values |
|---|---|
| Steak thickness | 1/4" |
| Oil temperature | 325°F |
| Steak frying time | 3-5 minutes on each side |
| Steak colour | Golden brown |
| Steak coating | Seasoned flour mixture |
| Steak type | Cube steak or tenderized steak |
| Steak marinade | Buttermilk |
| Marinade time | Overnight or at least 4 hours |
| Oil type | Vegetable shortening oil |
| Pan type | Deep cast-iron skillet |
| Pan oil level | A few inches deep |
| Pan heat level | Medium-high |
| Gravy ingredients | Milk, flour, salt, pepper |
| Nutrition (per serving) | 859kcal, 68g carbohydrates, 51g protein, 41g fat |
| Nutrition (per serving) | 896kcal, 65g carbohydrates, 55g protein, 45g fat |
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What You'll Learn
How to get the right level of crispiness
The key to achieving the perfect level of crispiness for your country fried steak is a combination of the right preparation, cooking technique, and temperature control. Here are some detailed instructions to guide you through the process:
Preparation:
Before you even turn on your deep fryer, the preparation of your steak will play a crucial role in achieving that coveted crispiness. Start by pounding your steaks to a uniform thickness of about 1/4" to ensure even cooking. Next, you'll want to brine your steaks in a buttermilk marinade. This step not only adds flavor but also helps tenderize the meat. Aim to soak the steaks in buttermilk overnight or for at least four hours.
Dredging:
The dredging process is where the magic happens in terms of crispiness. After brining, remove the steaks from the buttermilk and transfer them to a baking dish with seasoned flour. Use tongs to coat both sides of the steaks with flour, then gently shake off any excess. Here's the double-dredging trick: dip the floured steak back into the buttermilk for a second coating, then dredge it again in the flour mixture. This technique will give you those coveted crispy bits once the steak hits the hot oil. Place the dredged steaks on a cooling rack and pop them in the refrigerator for about 30 minutes to let that coating set.
Cooking Technique and Temperature:
Now it's time to fire up your deep fryer. Heat your oil to a temperature between 325°F and 350°F. You can use a thermometer to verify the temperature. If you don't have a thermometer, a simple trick is to flick some water into the hot oil. If it sizzles, you're ready to go. Gently lower your dredged steaks into the oil and deep fry for about 3-5 minutes on each side, or until they turn a golden brown color. The steaks will float, so be sure to flip them halfway through to ensure even browning and crispiness on both sides.
Draining and Serving:
Once your steaks are golden and crispy, transfer them to a plate lined with paper towels to drain off any excess oil. Keep the steaks warm and crisp by placing them in a preheated oven at 200°F. Use a wire rack over a baking sheet or place them directly on the oven rack to maintain crispness on both sides. Finally, serve your country fried steaks with a generous helping of gravy, and enjoy the fruits of your labor!
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The ideal temperature for the oil
The optimal temperature for the oil is 325-350°F. If you don't have a thermometer to measure the temperature, there are a few other ways to check if the oil is ready. One way is to add a small amount of flour to the oil; if it sizzles, then it is hot enough. Another way is to flick some water into the pan; if it sizzles, the oil is ready.
It is important to note that the temperature of the oil will drop when the steak is added, so it is best to heat the oil slightly higher than the desired temperature. This will ensure that the oil stays at the optimal temperature during the cooking process.
Additionally, it is recommended to use a deep pot or a stand-alone fryer with a few inches of oil for country fried steak. This will ensure that the steak is fully submerged in the oil and cooks evenly.
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How long to leave the steaks in the fryer for
To cook country fried steak in a deep fryer, it is recommended that you fry the steaks for 3-5 minutes on each side. The steaks should be placed in the deep fryer and cooked until they are golden brown. This should take around 3-5 minutes on each side, depending on the thickness of your steaks. You can also check if the oil is hot enough by adding a small amount of flour to it. If the flour sizzles, then the oil is ready for frying.
It is important to note that the cooking time may vary depending on the size and thickness of your steaks, as well as the temperature of your oil. For best results, it is recommended to use a thermometer to ensure that the oil temperature is maintained at 350°F.
If you are cooking multiple steaks, it is recommended to cook them in batches to avoid overcrowding the fryer. This will ensure that the steaks cook evenly and achieve the desired level of doneness.
Additionally, it is worth mentioning that the type of steak you use can also impact the cooking time. For country-fried steak, it is recommended to use a tenderized cut of beef, such as cube steak, or a good quality "fast-fry" boneless steak that is around 1/4" thick.
In summary, the key to successfully frying country fried steaks in a deep fryer is to maintain the oil temperature at 350°F and cook the steaks for around 3-5 minutes on each side, or until they are golden brown. By following these instructions, you will be able to achieve crispy and juicy fried steaks.
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Preparing the steaks before frying
Pound the Steaks:
Start by placing the steaks between two layers of plastic wrap or wax paper. Using a meat mallet or a heavy skillet, pound the steaks to a uniform thickness of about 1/4 inch. This step ensures even cooking and helps tenderize the meat.
Prepare the Buttermilk Mixture:
In a shallow bowl, whisk together buttermilk, an egg, and your desired seasonings. You can add a dash of hot sauce like Tabasco, or some garlic powder for extra flavour. If you don't have buttermilk, you can easily make your own by adding a tablespoon of white vinegar to a cup of milk.
Season the Flour:
In a separate shallow bowl, combine all-purpose flour with your desired seasonings. You can add salt, pepper, onion powder, garlic powder, or even steak seasoning to enhance the flavour. Mix well to ensure the seasonings are evenly distributed throughout the flour.
Dredge the Steaks:
Dip each steak into the seasoned flour and coat both sides generously. Shake off the excess flour, then dip the steak into the prepared buttermilk mixture. Finally, dredge the steak in the flour again, ensuring a thorough coating. This double dredging technique will create a crispy exterior once the steaks are fried.
Refrigerate:
Place the dredged steaks on a cooling rack or a wire rack over a sheet of parchment paper. Pop them into the refrigerator for about 30 minutes. This step helps the coating set and ensures that it doesn't fall off during frying.
Heat the Oil:
While the steaks are chilling, start heating your oil. Use a deep cast-iron skillet or a dedicated deep fryer and heat vegetable shortening or vegetable oil to 325 degrees Fahrenheit. You'll know the oil is ready when it sizzles upon flicking a small drop of water into it.
Now that your steaks are prepared and the oil is heated, you're ready to start frying! Gently lower each steak into the hot oil and fry to golden brown perfection. Follow the frying instructions provided earlier, and you'll have delicious country-fried steaks ready to be enjoyed!
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Making the gravy
Country-fried steak is typically served with brown gravy, while chicken-fried steak is usually served with cream gravy. However, you can top your steak with gravy of your choice. Here is a detailed guide on how to make the gravy:
First, drain the fat from the skillet, reserving 1/4 cup of the liquid and as many of the solid remnants as possible. Return the skillet to medium-low heat and add the reserved oil. Next, whisk in the remaining flour. Scrape the bottom of the pan with a spatula to release solids into the gravy.
Now, slowly add in the milk, whisking to blend. You can use 2 cups of whole milk, or for a more savoury gravy, use 1 cup of chicken broth and 1 cup of milk. Stir constantly until the gravy has thickened to your liking. This should take around 5 to 10 minutes.
Finally, season the gravy with salt and pepper to taste. You can also add other seasonings like garlic powder, onion powder, thyme, paprika, and cayenne. Pour the gravy over the steaks before serving.
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Frequently asked questions
It is recommended that you deep-fry country fried steak for 3-5 minutes on each side, until it is golden brown.
The oil should be heated to 325°F or 350°F.
Preheat your oven to 200°F and place the cooked steaks on a wire rack over a baking sheet.
